The Butternut spaghetti is best served al dente so try to not overcook. You can also replace the butternut spaghetti with baby marrow spaghetti for a lighter dish and a pop of colour.
It’s a great dish for the whole family and it serves four to six people and is quick and easy to prepare.
2 tbsp Coconut oil
120g (1 small) Onion, diced
400g Mushrooms, button, sliced
4 tbsp Parsley, fresh, chopped
2 tbsp Garlic, freshly chopped
600g Butternut spaghetti
800g (2 Jars) Peppadew Green Pepper and Garlic pasta sauce
250ml Cream, fresh
5 tbsp Parmesan cheese, grated
In a sauce pan heat the coconut oil and sauté the onions.
Add the mushrooms, garlic and parsley and fry on a high heat until mushrooms are browned.
Add the butternut spaghetti and Peppadew Green Pepper and Garlic pasta sauce.
Allow to cook for 2 minutes; then add the cream and Parmesan.